The crown jewel of the hot chocolate program at The Sebastian Vail looks like it should be adorning a Christmas tree, rather than nestled in the bottom of a glass. The handmade sphere of cast chocolate is decorated with chocolate swirls and brushed with gold luster dust — and in about 10 seconds, it will vanish.The spheres were imagined by Sebastian pastry chef Laura Kretzing’s predecessor, but the current recipe is all her own. What she calls “truly a labor of love” begins by casting half of the sphere. Once set, it’s filled with house-made Bailey’s Irish Cream marshmallows and …
Source:: Vail Daily Feed
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